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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Braised Lamb Shanks With Dried Fruits

Recipe Tags: Fruit Recipes

Date Added: January 04, 2014

Ingredients:

2 Cups Dry White Wine 2 Cups Dry white wine or sweet Marsala wine; (up to 5)
5 Tablespoons Olive Oil 5 Tablespoons Olive oil or chili oil
4 Unit Shallots 4 Unit Shallots chopped fine
4 Unit Carrots 4 Unit Carrots cut into 1/4-inch dice
4 Unit Cloves Of Garlic 4 Unit Clove Of Garlic chopped fine
1 Unit Leek 1 Unit Leek (white and pale green part only), halved lengthwise, washed well, and chopped fine
1 Unit Bouquet Garni 1 Unit Bouquet garni composed of 1 bay leaf 1 fresh thyme sprig, and 1/4 bunch fresh parsley sprigs tied together in a cheesec
1 Tablespoon Cumin Seed 1 Tablespoon Cumin seed toasted & ground
1 Teaspoon Cilantro 1 Teaspoon Cilantro crushed
6 Unit Lamb 6 Unit Lamb shanks (about 6 pounds total)
3 Tablespoons Olive Oil 3 Tablespoons Olive oil or chili oil
2 Tablespoons All-Purpose Flour 2 Tablespoons All-purpose flour
3 Tomatoes 3 Vine-ripened tomatoes chopped
2 Cups Water 2 Cups Water reserved from cooking
4 Unit Apples 4 Unit Tart apples such Jonathan
1/3 Cup Fresh Orange Juice 1/3 Cup Fresh orange juice see note
6 Unit Dried Figs 6 Unit Dried figs chopped
6 Unit Dates 6 Unit Dried pitted dates chopped
6 Unit Dried Apricots 6 Unit Dried apricots chopped
2 Tablespoons Raisins 2 Tablespoons Raisins soaked for an hour in:
1 Cup Fresh Mint Leaf 1 Cup Packed fresh mint leaves washed well, spun dry, and shredded fine
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Directions:

1. Make marinade: In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.

2. Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.

3. Preheat oven to 325 F Transfer shanks with tongs to a plate.

4. Pat shanks dry and season with salt and pepper.

5. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately.

6. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate.

7. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes.

8. Add vegetables to shanks. Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden.

9. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes.

10. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half.

11. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.

12. While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices.

13. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes.

14. Add orange juice and simmer, covered, 20 minutes.

15. Keep apple mixture warm. Arrange shanks around edge of a large platter and spoon apple mixture into center of platter.

16. Keep shanks and apple mixture warm. Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni.

17. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened.

18. Season sauce with salt and pepper and spoon over shanks.

19. Serve any remaining sauce separately. Serves 6.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Sulfites, Figs, Garlic, Apricot, Fructose Malabsorption, Beef, Cilantro, Apple, Olive Oil allergies.
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